For Cal Dining, Sustainable Seafood

Cal Dining looks to get certified by the Marine Stewardship Council.

For many years Cal Dining, the foodservice program at the University of California at Berkeley, has been a leader in environmental awareness. Several of the buildings in which Cal Dining operates are LEED certified. In 2006, after launching the first all-organic salad bar on a college campus, Cal Dining became the first college dining program to become certified organic. Now, the program is looking to become certified by the Marine Stewardship Council.

“We’ve just started the process for getting MSC certified,” said Ida Shen, executive chef and associate director, Cal Dining. “Our department believes that this is the way we should go.”

MSC certification means that the restaurant or foodservice operator is buying seafood from a wild-catch fishery that is certified sustainable and can be fully traced back to its source. Shen said she expects the certification process to be completed by August.

“The certification will not apply to every fish we serve, but when we do follow the process we will display an MSC ecolabel on the items,” she added. “It means not only that we are buying that seafood from a sustainable source, but that we have handled it differently from other fish, such as storing it on different shelves of our refrigerators and freezers, and have agreed to third-party monitoring and audits.”

According to the MSC, 104 fisheries around the world have been certified, and another 144 are currently being assessed. Those 248 fisheries represent about 12% of the fish caught for human consumption.

Cal Dining already purchases some of its seafood from MSC-certified companies, such as the Salt Spring Island mussels it buys from Clean Fish.

Keywords: 
sustainability

More From FoodService Director

Menu Development
pizza oven

Wood-fired ovens take the biggest slice of the pie when it comes to pizza-cooking preference for consumers. Just fewer than half (45%) of consumers say they prefer a pizza cooked in a wood-fired oven compared to other oven cooking methods. Here are the styles of ovens pizza consumers prefer most.

Wood-fired oven 45% Gas oven 13% Electric oven 11% Grilled 4% Coal oven 4% No preference 23%

Source: Technomic 2018 Pizza Consumer Trend Report , powered by Ignite

Photo courtesy of Thinkstock

Industry News & Opinion
polystyrene takeout

New York City will immediately start phasing out foodservice operations’ use of polystyrene takeout containers after a judge ruled on Friday against an operator coalition that had sued to overturn such a regulation, Mayor Bill de Blasio said over the weekend.

Unless the measure is blocked again on appeal, the city will commence a public education campaign to smooth the way for the change to other sorts of containers. Operators will be given a six-month grace period to find alternatives before they’ll be subject to sanctions.

The measure was scheduled to take effect last...

Managing Your Business
uber driver

The freelance, independent-contractor labor market known as the gig economy is distinguished by working short-term contracts, or gigs, such as driving for Uber, Lyft or Instacart.

The majority of the U.S. workforce will be freelancers by 2027, according to a study called “Freelancing in America: 2017,” conducted by Edelman Intelligence. The annual study, commissioned in partnership by the Freelancers Union and Upwork Global, estimates that 36% of the U.S. workforce consists of freelancers who contribute approximately $1.4 trillion annually—an increase of almost 30% over the...

Industry News & Opinion

Sturgeon Bay Schools in Sturgeon Bay, Wis., has partnered with a local farm to construct a school greenhouse , Green Bay Press Gazette reports.

Construction will begin soon, and the district says that the project is already 75% funded. Once the building is finished, students will be able to grow their own food at the greenhouse and then learn how to preserve it through canning and other methods.

“The greenhouse will provide students with the opportunity to grow food, sample food they have cultivated, design planting plans, tend seedlings, integrate real-life technology in...

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code